Saturday, February 28, 2009

    Recipe: Cauliflower Puree

    Oddly, this recipe comes from my Cuisanart manual's recipe section. As mentioned in my February Food Porn post, the pureed cauliflower truly tastes just as good as mashed potatoes and has less carbs. You could vary it using goat cheese instead of butter, and raw or sauteed shallots instead of garlic.

    Note: This recipe requires a food processor and makes approximately six servings.

    1 Large Cauliflower head
    3-6 cloves garlic, to taste
    1 medium onion, peeled and quartered
    1/4c reduced-fat sour cream
    3 tbls unsalted butter
    Salt and pepper, to taste

    -Cut cauliflower into florets.
    -Place in medium-size saucepan with garlic and onion.
    -Cover with water and bring to boil over high heat.
    -Reduce heat to low, cover loosely, and cook until cauliflower is tender, about 15-20 minutes.
    -Drain. Since you're going to put it into the food processor, you don't need to let cool much, just enough so that you can handle it.
    -Using metal processor blade in work bowl, add in vegetables.
    -Press the pulse button 5 times to chop the vegetables.
    -Add sour cream, butter, salt, and pepper, then process for about 2 minutes until smooth and creamy (I usually taste once or twice to see if I've got enough salt, pepper, and garlic in).
    -You'll likely need to microwave the puree in order to serve it hot.

    You can definitely prepare this a day or two ahead -- it still tastes just as good.

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